Daniel Humm Quotes

The history of cooking is my passion, and cooking is my passion.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.

I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

Growing up, my mom had a catering business. I used to help her pretty early on and loved doing it. My mom is an amazing cook, and she helped me cultivate a love for food. She taught me that food can be beautiful. We eat not just for survival, but we survive to eat. It's part of who I am.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.

The podcast most likely to encourage you to fully appreciate your food is the episode of BBC World Service's 'The Food Chain' in which Antonio Carluccio talks to Emily Thomas about his life in five dishes.

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.

Food is a passion because I basically grew up in a kitchen.

Food is my big connect to Old City, and I discovered the culture and history of the city by exploring food joints.

I've cooked my whole life, and I grew up in a household of cooks.

A formative cookbook for me was Nigella Lawson's 'How to Eat.' Its warm, conversational tone is wonderful.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.

Food is all about the story of a people through the ages.

Both my parents are wonderful cooks - my father looks like he has been in the kitchen his whole life.

The way I like to cook is to have music going, usually jazz, and something in my hand, usually a glass of wine.

I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.